Wuhan Wang Ji chicken soup is not a crock, so the local chicken is stewed with local water. If it's an old hen for one to one and a half years, chop up the chicken breast and leg meat when stewing soup, then chop up the chicken bones, gradually put them into the pot several times, and stew for more than ten hours with salt and no oil.

Stewed soup, also known as hanging soup, is very exquisite in workmanship and is divided into clear soup and milk soup. Clear soup can be crystal clear and solidified after cooling; Milk soup is as white as milk and delicious.

This is the so-called "one side of the soil and water to support one side."

Eat and drink a bowl of soup, and your spleen and stomach will not be hurt. In addition to delicious taste, soup also has a certain therapeutic effect. It can not only stimulate appetite and promote digestion, but also has many functions, such as invigorating qi and spleen, clearing away heat and promoting diuresis, tonifying kidney and strengthening yang, clearing away liver-fire, improving eyesight, nourishing and beautifying face.

Today, people pay more and more attention to the quality of diet, and the effect of soup is also playing to the extreme, so tasting all kinds of soup dishes has become the current "food is still".

Refined broth: filter the common broth with gauze, chop the chicken breast into minced meat, soak it in onion ginger wine and water for a while, wrap the minced chicken in gauze, put it into the broth, and heat and stir it with high fire. When the soup is about to boil, change it to a small fire and don't let the soup boil. After the turbid suspended matter in the soup is adsorbed by the chicken chops, the chicken chops are taken out. This refining process is called "hanging soup", and the clear soup refined twice is called "double hanging soup". This refined soup is the top grade in the soup. It looks like white water, but it is clear and delicious. It is often used to make high-grade dishes, and the representative dish is boiled cabbage.

clear soup

Main ingredients:

Hen 2000 grams, elbow 500 grams.

Accessories:

7.5g of refined salt, cooking wine 10g, onion 10g, ginger 10g.

Method:

(1) After the hen is slaughtered, remove the hair and viscera, wash it, remove the breast from the chicken legs, put it in the pot together with the chicken wings, add water, boil it, skim off the blood foam, and cook it for 4-5 hours with low fire.

(2) De-oiling chicken breast and chicken leg, patting into minced chicken, diluting with clear water, and adding refined salt, cooking wine, onion, ginger and monosodium glutamate for later use.

(3) Filter the cooked chicken soup to remove the broken flesh and blood, skim off the floating oil, after boiling, pour the prepared minced chicken into the soup and stir evenly, then skim off the oil foam until there are impurities, and get the clear soup.